Method of preparing grains for the manufacture of flour.



of reduced pressure.

ERNST SIMONS, OF CASSEL, GERMAN Y.

METHOD OF PREPARING GRAINS FOR THE MANUFACTURE OF FLOUR.

No Drawing.

To all whom it may concern Be it known that I, ERNST SIMONS, a subject of the German Emperor,- and a resident of Cassel, Germany, have invented a new and useful Method of Preparing Grains for the Manufacture of Flour, of which the following is a specification.

Some field products as, for instance, grains, have been disintegrated by treating them with water or steam of a temperature 100 degrees C. but this resulted not only in destroying the gluten, but also in rendering the diastase inactive. To preserve the latter, the grains might be treated with water of a temperature of less than 100 degrees 0., for instance 85 degrees C., but then valuable properties of said products, especially in the case of grains, 2'. e. the aromatic cerealic scents, would be lost, although they ought to be preserved. These scents would, in fact, become lost partly by Way of scum and slime, forming upon the mixture of the water and grains and being removed in proper time, partly in and by the liquid, which cannot be completely made use of. The drawbacks in question are fully obviated by employing steam of less than 100 degrees C., for'instance 85 degrees C., this of course, must be done 'in a vacuum receptacle in which the pressure inherent with said temperature is kept uniform. To accelerate the process, substances adapted to act upon the cellulose of the husks or bulls and to soften or mollify the same may be employed in combinationwith the application of steam Besides the advantages already disclosed, my improved and novel method excels the previous method also in the following points: (1) The germinative faculty is preserved; (2) the gluten is not destroyed; and (3) the aromatic cerealic scents are preserved also. It

. in fact, not the case.

are treated for at least 5 hours with steam might be assumed that the scum and slimeformed also under the partial vacuum also contain valuable nutritive salts, but this is,

Suppose, the grains of 85 degrees C. under a partial vacuum at a pressure of 436.5 millimeters, the scum and slime being removed in proper time, the grains will then become so soft that'they may be squashed without any difficulty. Af-

Specification of Letters .Patent.

vner and are then reduced to flour.

Patented Apr. 4, 1916.

Application filed November 10, 1913. I Serial No.' 800,225.

ter a digestion of two hours at degrees C.- a solution is obtained which strongly reduces Fehlings solution and deviates the polarized ray of light to the right. Accord- H ingly the diastase is obtained. The thus prepared grains are dried inknown man- During the drying the temperature employed may be raised to some extent'but not so far as to produce noxious effects. .If desired or preferred, oxygen may beladmitted at the same time to improve the product.

The flour produced from the grains treated in the before-described manner does not contain any bitter substances and may be used for feeding or baking purposes either alone or in combination with other kinds of flour. It has a fine yellowish "color. and is distinguished by this property from all other kinds of flour employed for bakery purposes. this flour or from a mixture of flours containing the flour in question shows the just mentioned color. If bleaching substances, such, for instance, as ozone,hydric peroxid, or the like, areemployed during the opening or disintegrating of the above named products, the flour has a somewhat lighter color however, the tendency'to getmoldy or musty (which is chiefly caused by the flour taking up a rather large quantity of water during the baking operation) is greatly reduced. 5

A particularly well-tasting bread is ob- Also the bread produced from tained by, mixing. one part of rye' malt dough 4 bakers wares, consistingin subjecting said grains to the action of steam of less than approximately 100 degrees C. in order to preserve the diastase, substantially as described.

2. The method of preparinggrains for the manufacture of flour for bread and of preparing grains for, the manufacture of flour for bread and bakers Wares, consisting in subjecting said In testimony Whereof I aflix my signature grains to the action of steam of less than in presence of tWo Witnesses. approximately 100 degrees C. in order to ERNST SIMONS. preserve the diastase, and then drying and Witnesses:

5 squashing said grains, substantially as de- FERDINAND KRAUsBAUER, scribed. IRMA VoeEL. 

